The Wines
Chardonnay
Pinot Chardonnay
Tremenel
Torrazzine
Valpolicella
Monte Tombole
Soave
Panvinio
Liorsi
Oil
Grappa di Amarone
The species of grapevine used to produce Valpolicella wine are Corvina, Rondinella and Molinara; however, up to 15% of other specific grapes can be used to improve the wine. Corvina and Corvinone are particularly interesting from an oenological point of view. In fact, these cultivar are fundamentally important for the elaboration of top Valpolicella wines. Valpolicella wine is obtained by vinifying these grapes through fermentation with their skins for about 8 days, tapping it off daily and returning it for further vinification, checking continually that the temperature does not exceed 25°C. Its essential qualities are: moderate alcohol content, medium-high total acidity, often with a malic acid, smooth body. When young is a fine brilliant ruby red colour with a livley, fresh flavour and a thin, winy scent. Valpolicella should normally be drunk within the year and is suitable for all Mediterranean dishes, especially pasta and white meat. Recommended serving temperature of 12/14°C.